Serves 4 • Gluten Free • Photo
1 Preheat oven to 325°F.
2 Spray 2 large rimmed baking sheets with nonstick spray. Toss together kale, oil, salt, and pepper in large bowl. Spread in single layer on prepared baking sheets. Roast, without stirring, until edges are lightly browned and kale is crisp, about 20 minutes.
3 Gently transfer to serving bowl; sprinkle with cheese and toss to coat evenly. Serve at once or let cool completely and store in airtight container up to 1 week.
PER SERVING (½ CUP): 104 Cal, 5 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 1 mg Chol, 232 mg Sod, 14 g Total Carb, 1 g Sugar, 3 g Fib, 5 g Prot, 202 mg Calc. PointsPlus value: 3
Sea salt is harvested by evaporating sea water; it undergoes no processing and has no additives. You can use kosher salt or regular table salt in this recipe if you wish.
Serves 8 • Gluten Free • Photo
1 Preheat oven to 375°F.
2 Slice sweet potatoes and carrot into 1/16-inch-thick slices using mandoline or slicing attachment of food processor.
3 Place vegetables in large bowl. Add oil, salt, chili powder, and cayenne and toss to coat.
4 Arrange vegetables in single layer on 2 large rimmed baking sheets. Bake until well browned, 30–35 minutes, rotating baking sheets halfway through baking. Check vegetables often during last 10 minutes of baking and transfer to large bowl as they brown. Chips will crisp as they cool.
PER SERVING (GENEROUS ½ CUP): 23 Cal, 1 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 128 mg Sod, 4 g Total Carb, 1 g Sugar, 1 g Fib, 0 g Prot, 8 mg Calc. PointsPlus value: 1
The chips can be made ahead and stored in an airtight container at room temperature up to 3 days. If the chips lose their crispness, place them on a baking sheet and bake at 250°F for 5–10 minutes.